Spiced Pear Bread

This moist, fragrant, and warmly spiced quick bread is packed with tender pears. It’s a wonderful way to celebrate autumn flavors, but delicious any time of year.

Ingredients

• 3 cups (375g) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cardamom (or substitute allspice or ginger)

• 1 cup (240ml) canola oil (or vegetable oil)

• 2 cups (400g) granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 2 (15 oz) cans sliced pears in juice, well-drained and diced (about 2 ½ – 3 cups diced)

• Optional Add-ins: ½ cup chopped walnuts or pecans

• Optional Topping: 2 tablespoons coarse sugar (like turbinado) for sprinkling

Step-by-Step Instructions

1. Prep

• Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch or 9×5-inch loaf pans, or line them with parchment paper.

• Drain the pears thoroughly in a colander. Press gently with paper towels to remove excess moisture. Dice into small, ½-inch pieces. Set aside.

2. Combine Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Set aside.

3. Mix Wet Ingredients

• In a large bowl, whisk together the oil and sugar until well combined.

• Add the eggs, one at a time, whisking well after each addition.

• Stir in the vanilla extract.

4. Combine Wet & Dry

• Add the dry ingredients to the wet ingredients in two or three additions, stirring with a spatula or wooden spoon just until combined. Do not overmix.

• Gently fold in the diced pears and any optional nuts until evenly distributed. The batter will be very thick.

5. Bake

• Divide the batter evenly between the two prepared loaf pans. Smooth the tops. Sprinkle with coarse sugar, if using.

• Bake for 55 to 70 minutes, or until a long wooden skewer inserted into the center of each loaf comes out clean with just a few moist crumbs (no wet batter).

• Tip: If the tops are browning too quickly, tent them loosely with aluminum foil halfway through baking.

6. Cool

• Let the loaves cool in the pans on a wire rack for 20 minutes. Then, run a knife around the edges and carefully turn them out onto the rack to cool completely before slicing.

Pro-Tips for Success

• Drain Pears Well: This is the most critical step. Excess moisture will make the bread gummy in the center. Let them drain in a colander for at least 15 minutes, then pat dry.

• Don’t Overmix: Overmixing develops gluten, leading to a tough, dense crumb. Stir only until the flour disappears.

• Check for Doneness: Ovens vary. Start checking at 55 minutes. The bread is done when the top is domed, golden, and springs back when lightly touched.

• Fresh Pears Option: You can use 3-4 medium, ripe fresh pears (like Bartlett or Anjou). Peel, core, and dice them. No need to pre-cook.

• Flavor Boost: Add 1 tablespoon of grated fresh ginger or the zest of one orange to the wet ingredients for an extra layer of flavor.

Serving & Storage

• Serve: This bread is excellent on its own, lightly toasted with butter, or with a spread of cream cheese.

• Store: Once completely cool, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.

• Freeze: Wrap the whole loaf or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature.

Enjoy the cozy, spiced aroma and wonderfully moist crumb of this easy, crowd-pleasing bread!